1-1/2 lb. boneless skinless chicken
breasts, cut into 1-inch pieces
2 cups water
3 cups rotini pasta, uncooked
1 pkg. (16 oz.) frozen broccoli,
cauliflower and carrot blend
1 can (10 oz.) diced tomatoes & green
chilies, undrained
½ lb. (8 oz.) processed cheese product, cut
into ½-inch cubes
COOK and stir chicken in large skillet sprayed with
cooking spray on medium-high heat 5 min or until no longer pink.
STIR in water. Bring to boil. Add pasta; stir.
 |
| From a distance this looks like I'm drowning the pasta in a stupendous amount of butter. |
Cover; simmer on medium-low heat 10 min. or until pasta is tender.
ADD remaining ingredients; stir. Cook, covered, 5 to 7
min. or until cheese product is completely melted and vegetables are
crisp-tender, stirring frequently.
 |
| So many things going on! |
My Rating: 4/5 "I expected this dish to basically just taste like a big glob of Velveeta. It's happy much more interesting. The RoTel adds wonderful spice, the veggies add nice crunch, and there's only enough cheese to make you happy without overwhelming all the other flavors. All that in an easy weeknight dinner!"
Comments
Post a Comment